If any of you fine folks (All 4 of you, apparently) have an interesting and/or delicious recipe that would allow me to use this bottle of wine (to drink with or to cook with) I will gladly post pictures of the finished product here and write a poem about how awesome you are.
lots of garlic, lots of onion, good amount of wine, can or 2 of crushed tomatoes, can or 2 of diced tomatoes, green peppers, mushrooms, crushed red peppers, salt, a bayleaf, rosemary, whatever other spices you have, some kind of meat if you like.
ReplyDeletesaute garlic and veggies, cook meat (spicy sausage is nice) add wine to deglaze pot then add everything else. bring to a boil and then simmer on low untill it is nice. put it on some pasta. drink the rest of the wine.
or google some real recipe.
go to taco bell, order the Volcano Taco sans meat sub Beans, get the potato rolled tacos, and a Bean Burrito no onions green sauce instead of Red and a side of Cheesy Fiesta Potatoes, open up the bean burro and add the potatoes and some fire sauce.
ReplyDeleteThen drink the bottle of wine.
Phoenix has free Chipotle Burritos today, what does Tucson have? Freeway construction...ha
1 1/2 pounds stew beef
ReplyDelete3/4 cup flour
1 teaspoon onion powder
1 teaspoon seasoned salt
1 to 2 medium carrots, sliced
2 ribs celery, sliced
1 medium onion, diced
1 clove garlic, minced
2 cups beef broth
1 cup dry red wine, such as Pinot Noir or Cabernet Sauvignon
1/2 teaspoon fresh chopped rosemary, or a dash of crumbled dried rosemary
1 jar (15 ounces) small onions, or 10 to 16 ounces frozen small onions, thawed
Preparation:
Trim stew beef and cut in small bite-size pieces. Put in a food storage bag with the flour, onion powder, and seasoned salt; toss to coat well.
Heat oil in a large saucepan or Dutch oven; add beef to hot oil and cook, stirring, until lightly browned. Add the onion and celery; continue cooking, stirring, for about 3 minutes. Add carrots, garlic, broth, wine, and rosemary; bring to a boil. Reduce heat to low; cover and simmer for 30 minutes. Add drained or thawed onions. Continue cooking for about 20 to 30 minutes, or until beef is tender. Serve with biscuits or hot cooked noodles.